Delicious make and bake cookies with shaped gruffalo cutter.
Vanilla Cookie Mix: Wheat Flour, Sugar, Salt, Raising Agent (Sodium Bicarbonate), Natural Vanilla Flavouring, Chocolate Flavour Strands: Sugar, Wheat Starch, Fat Reduced Cocoa Powder, Vegetable Fat, Wheat Flour, Emulsifier (Soya Lecithins), Glazing Agents (Gum Arabic, Shellac)
Preparation & Storage
- Care InstructionsWash cookie cutter in warm soapy water and dry before first use.Please retain this information for future reference.Warning - Children should always be under adult supervision when using the oven.You also need 40g of softened butter or margarine and approx 25ml of water1. Pre-heat oven to 190°C (165°C for a fan oven), 375°F, Gas Mark 5, and lightly grease a baking tray.2. Into a mixing bowl add the cookie mix together with 40g softened butter or margarine and 25ml of cold water.3. Mix and then press together to form a smooth dough.4. On a clean floured surface roll out the dough to approximately 5mm/1/4"thickness and using the cutter, press out the Gruffalo shaped cookies. Place the cookies onto the greased baking tray.5. Bake in the centre of the oven for approximately 5 - 10 minutes or until a golden colour.6. Remove from oven using oven gloves and allow to stand for a couple of minutes before transferring to a cooling rack.7. Make the icing by gradually adding about 1 tbsp (15ml) water to icing sugar (not supplied) and mixing until it becomes thick enough to coat the back of a spoon. If required add more water (dropwise) or icing to adjust the consistency. Check that the cookies have fully cooled before icing them. Spread a thin coating of icing onto each cookie and then sprinkle on the chocolate strands.8. Allow the icing to set and then transfer to an airtight container and consume within 3 days.
Store in a cool dry place, away from direct sunlight.
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